Hawaii honeymoons begin here...

Hawaii vacation and Hawaii wedding guide - Information on resorts, spas, golf, honeymoons and wedding packages to Hawaii Need help planning your Hawaii vacation or event? email: info@previewhawaii.com or Call us toll-free at 866-773-8844 ! Hawaii weddings & Hawaii honeymoons begin here... Home Kauai Oahu Maui Big Island Quick Search: Choose a Category B&B/Rentals Bicycle Tours Boat Catering Dining Diving Event Venues Florists Gifts/Apparel Golf Helicopter (air tours) Hotels/Resorts Land Activities Luau Photo/Video Shopping Spa's Theatre/Entertainment Theme Parties Transportation Walking Tours/Gardens Water Activities Wedding Coordinators Choose an Island All Islands Hawaii Kauai Lanai Maui Molokai Oahu Home::Press Release Preview Hawaii Wedding Planner Personalized utility to create Hawaii wedding itinerary. - Login Preview Hawaii Featured Partner Starwood Hotels Hawaii Guide to Starwood Hawaii Hotels and Resorts. Hawaii Travel Blog Hawaii Weddings Hawaii Honeymoons Hawaii Travel News Get Preview Hawaii newsletter Get Hawaii's #1 internet discount card. Press Release Preview Hawaii launches Internet Discount Card, consolidating Hawaii's best internet discounts in one program. (PRWEB) July 22, 2005 -- Preview Hawaii, the only "streaming video" guide to planning travel, weddings and events in Hawaii, has launched the leading internet discount program for Hawaii. Leveraging their extensive partner relationships with Hawaii hotels, Hawaii activities and Hawaii restaurants, the Preview Hawaii Internet Discount Card captures the best internet rates for consumers in one place. The Preview Hawaii Internet Discount Card is free, with only $9.99 in shipping to the U.S. Included in the packet is Hawaii maps, lists of Hawaii vendors included and the Preview Hawaii Internet Discount Card. When traveling through the islands, the average couple can save over $500.00 on Hawaii helicopter tours, Hawaii boat rides and other Hawaii activities and dining. The discounts included in the program are based on booking activities directly with the Hawaii tour operators, and cannot be combined with other discounts. Price discounts range from 10% to 30% off retail rates. Preview Hawaii screens all potential partners, and offers full media kits online for all travel companies they promote. Press Contact: Carrie Riley Company Name: Preview Hawaii Email: info@previewhawaii.com Phone: 808-823-1133 July 2005 Preview Hawaii Company Profile Electronic Marketing Solutions Preview Hawaii is a complete electronic marketing firm based on the island of Kauai. Our flagship website, www.previewhawaii.com, is a streaming video guide for planning weddings and honeymoons in Hawaii. Currently, the website receives nearly two hundred thousand unique users per month and generates millions of dollars per year in business for our many partners throughout Hawaii. In addition, Preview Hawaii offers customized electronic and traditional marketing services to our partners here in Hawaii. These additional services include streaming video solutions online, video production services, electronic sales kits, website hosting and search engine optimization. The Preview Hawaii Team A Family Run Business Preview Hawaii is owned by husband and wife team, Shawn and Carrie Riley. Stacy Ricciardi, Director of Sales, has been with the company for eight years. Webmaster Doug Jung and Database Developer Rick Wagner have been working with the company for five years. The success of Preview Hawaii is the direct result of shared passion and dedication to our vision by our small team. Shawn Riley, Art Director, has a background in film and video production, and oversees the visual aesthetic of all our projects. Carrie Riley, MBA, manages our Search Engine Optimization and Office Administration. Stacy Ricciardi brings over ten years of sales and marketing experience in the visitor industry as well as an exuberant, positive attitude to all our ventures. The company is truly like a family, and our working relationships and friendships have evolved into an incredibly symbiotic, efficient and friendly team. Preview Hawaii The Power of Electronic Marketing Targeted, Consumer Driven Results The Preview Hawaii e-newsletter, "Romance In The Island of Aloha", is a true success story in online marketing, and an example of building a website community that is consumer driven. From the beginning of the newsletter, we have been totally committed to an "opt-in" consumer database, and complete assurance to our users that we will guard their privacy completely. As a result, we now have a database of over 4,000 consumers that receive and read our weekly newsletter that is full of ideas for planning weddings and honeymoons in Hawaii. Through the process of developing Preview Hawaii, we have gained considerable knowledge and sophisticated skills in e-marketing that we can help apply to your own company. Newsletter Archive Streaming Video on Your Website External Video Link : "XVL" Preview Hawaii is the only resource in Hawaii that provides streaming video in Quicktime, Real and Windows to our users. Through our development process, we have designed a cutting edge streaming video database that serves high quality streaming video to thousands of viewers around the world every day. We can bring that same streaming video to your own website. Through our service we call "XVL", we can send your webmaster the "script" from our database for your video file, enabling your website to have streaming video in all three major formats instantly. Call us about this affordable service. Follow the link below and click on "Watch Video" to see an example of this great service. "Video Views" are trackable and can be provided upon request. Featured XVL Partner: A Fairy Tale Wedding Electronic Sales Kits Distribute Your Sales Kits Online Our Electronic Sales Kit product is another example of Preview Hawaii leveraging our existing media rich database. With this product, we can create a "mini website" for your company, which is designed to closely emulate your company sales kits, and be distributed online. This product can include your sales and marketing video, still photo's, company URL, and any print material such as brochures, menu's, function space layout, activitiy information, etc. as PDF files. Your information can be updated at any time, and this custom URL will be registered for you, and can be added to your signature file. ESK Example: Hyatt Regency Kauai Weddings Hawaii Romance Travel Market Who are they, and how do we reach them? The wedding and honeymoon market in Hawaii has exploded in recent years. We are now seeing over one million visitors a year coming to the islands for either a wedding or honeymoon. This explosive growth is continuing, and this lucrative market is a wonderful niche for Hawaii travel companies. The demographic of the average Preview Hawaii user is 25-40 years old, professional occupation, combined income over $100,000/year and from the West Coast. This affluent, sophisticated traveler is looking for unique ideas and comfortable lodging. If you are interested in reaching this growing and profitable segment of the Hawaii travel industry, call us to discuss our many marketing options! email: info@previewhawaii.com phone: 808-823-1133 web: http://www.previewhawaii.com Electronic Marketing is a crucial component of today's marketing plan. Preview Hawaii can assist you in achieving all of your online marketing goals. Preview Hawaii Home | Kauai | Oahu | Maui | Big Island - Hawaii | Preview Hawaii Advertising | Contact Us Travel Resources | Site Directory | Hot Dates/Hot Rates | Press Releases | Hawaii Travel News Preview Hawaii Wedding Planner | Planner Login | Preview Hawaii Vacation Planner | Preview Hawaii Meeting Planner | Planning Tips 2005 Preview Hawaii - Hawaii travel planner for business & leisure

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaiian Food

Hawaii Vacation Planner and South Pacific Vacation Planner - Hawaii Travel  You are here: About > Travel > Hawaii / South Pacific for Visitors Travel Go Hawaii Essentials Which Hawaiian Island Suits You Best? Clickable Map of the Hawaiian Islands Beach Guide Hawaii Pictures Clickable Map of Maui, Hawaii Topics A Hawaii Vacation Planner Big Island of Hawaii Kauai Maui / Molokai / Lanai Oahu / Honolulu / Waikiki South Pacific Culture, History & Language Hawaii Lodging Hula Luau Maps and Weather Pearl Harbor Photos, Video & Cams Recipes Shopping and Gifts Buyer's Guide Tastes of Paradise from Hilo Hattie HilHilo Hattie Dresses and Sarongs Multi-Day Guided Tours Top Hawaii Guidebooks Top Maui / Molokai / Lanai Guidebooks Forums Help FREE Newsletter Sign Up Now for the Hawaii / South Pacific for Visitors newsletter! See Online Courses   Search Hawaii / South Pacific for Visitors From John Fischer , Your Guide to Hawaii / South Pacific for Visitors . FREE Newsletter. Sign Up Now! 2006 Special Packages on Kauai For travelers considering a visit to the Garden Isle of Kauai in 2006, two of the island's resorts have announced their special packages for 2006. Kauai Beach Hotel & Resort (formerly known as Radisson Kauai Beach Resort) on the eastern "Coconut Coast" and the Hanalei Colony Resort on Kauai's North Shore both offer excellent packages for your consideration.View these resorts' 2006 packages... Read more... Tuesday January 24, 2006 | permalink Plumeria Photos from Hawaii Plumeria is the most common flower that you'll find in Hawaii since it is used in most leis that are given to visitors. It is, however, not native to Hawaii. It is native to tropical and subtropical America. The flowers are found in colors of white, yellow, pink, red, and multiple pastels. In Hawaii one of the best places to view plumeria is at the Koko Crater Botanical Garden - a 60-acre basin inside Koko Crater on the eastern end of the island of Oahu. These plumeria photos are made available by Dr. Kent Bridges, Associate Professor of Botany, at the University of Hawaii. View the photos... Friday January 20, 2006 | permalink You Won't See This Sign at Home! This certainly isn't a sign that you've ever seen near your home or, in fact, anywhere else in the world. As reported in Monday's Maui News, state and federal agencies are posting new warning signs at harbors and boat ramps in Hawaii. They are doing this out of fear that more boating traffic increases the potential for collisions with humpback whales during the winter whale season. View a larger version of the sign and read the entire article in the Maui News. Read more... Wednesday January 18, 2006 | permalink Atlantis Submarine Tour Maui Since I had just experienced the Atlantis Submarine Tour on Oahu in May of 2005, I was excited when I received an invitation to experience their Maui Submarine Tour when we were on Maui in November 2005. Having thoroughly enjoyed the tour on Oahu, I was expecting that I would also enjoy the Maui tour, but I didn't expect that I'd really enjoy it as much, if not more than the tour on Oahu. Find out why... Monday January 16, 2006 | permalink Maui Swap Meet Photos Held every Saturday from 7:00 a.m. to noon is the Maui Swap Meet. The Maui Swap meet is held on South Puunene Ave. next to the Kahului Post Office. If you driving north on the Kuihelani Highway/Dairy Road (380) from either West or South Maui make a left on South Puuene Avenue. After you cross Wakea Avenue, parking for the swap meet will be on your left. Admission is 50 cents. We hope you enjoy our photos of the Maui Swap Meet. View the photos... Thursday January 12, 2006 | permalink Top 10 Things to Pack for an Extended Trip to Hawaii One of the hardest parts of preparing for any trip is deciding what to pack. You want to make sure you have everything that you'll need and still leave room for all of those souvenirs that you'll bring home. We offer our thoughts on packing for Hawaii, or for any long vacation. Read more... Wednesday January 11, 2006 | permalink Ameniti Luxury Travel Club - No Thanks Once again, United Airlines is sending Mileage Plus members an invitation to join its Ameniti Travel Club. The solicitation looks attractive, even at the $295 cost, but we've dug deeper and will show you why this club may not be for you. Read more... Tuesday January 10, 2006 | permalink Sheraton Maui Resort Special Packages for 2006 The Sheraton Maui Resort has announced their special packages for 2006. The Sheraton Maui is my personal favorite of the many fine Kaanapali Beach hotels and resorts. It's a top notch resort with a great staff and is certainly not hurt by its prime location at at the north end of Kaanapali Beach near Pu'u Keka'a, the famous Black Rock where the beach is the widest and the swimming and snorkeling are superb. This location gives Sheraton guests a unique sense of privacy. You never feel that you are nestled into an area with many other condominiums, hotels and resorts. Take a look at these specials for 2006. Sunday January 08, 2006 | permalink Star of Honolulu Announces Five-Star Winter Menu Hawaii's premier cruise ship, the Star of Honolulu, offers an all-new seven-course Winter-inspired menu from January through March on its Five Star Sunset Dining Cruise. My wife and I have dined on the Star of Honolulu and enjoyed their five-star sunset dinner cruise. It's definitely something I'd recommend for anyone in Honolulu or Waikiki this winter. Read more... Friday January 06, 2006 | permalink Oahu is Home to More Than 125 Beaches Beaches on Oahu offer more than sunbathing and people watching on powder white sand in the embrace of warm Hawaiian sun rays. With more than 125 beaches on Oahu from which to choose, from the powerful, pounding winter waves of the North Shore to the gentle shore break of Waikiki, there is a beach on Oahu that fits every taste from a sunbathing visitor to the more athletic windsurfer. Read more... Tuesday January 03, 2006 | permalink Display Latest Headlines | | | Read Archives powered by Movable Type Advertisement Most Popular Nudist Beaches in Hawaii Hawaii Photos Hawaii Pictures Life's a Beach in Hawaii - Our collection of photos of peopl... Hawaiian Island Scorecard What's Hot Top Picks in Hawaiian Coffee Kamehameha the Great Kalua Pig Waikiki Beach, Oahu - Life's a Beach in Hawaii - Hawaii Beac... 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Maui Swap Meet Photos Held every Saturday from 7:00 a.m. to noon is the...

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaiian Shirt

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